- sweet butter
- vegetable oil
- finely chopped onion
- cream
- dried split peas
- Olive oil
Serve w/ chicken & sausage: http://www.recipething.com/recipes/show/22348-one-pan-sage-and-onion-chicken-and-sausage
and potatoes: http://www.recipething.com/recipes/show/22349-garlic-roast-potatoes
- unsalted butter
- frozen petits pois
- chopped pecans
- cooked diced chicken
- diced celery
- mayonnaise
- chicken broth
- salt
- cooled pasta
- frozen peas
The Bee’s Allen Pierleoni suggests individually quick- frozen or dry-packed scallops over wet-packed ones, as they contain less liquid and have more flavor.
- water
- Salt to taste
- fresh-ground pepper to taste
- vegetable broth
- arborio rice
- Olive oil
Made with mangetout
- pea pods
- Cos lettuce
- single cream or creme fraiche
- chervil for garnish
Since leftover mashed potatoes are often the inspiration for making a Shepherd’s Pie, I thought that the ultimate version should feature filling ingredients that are readily available and easy to use — hence the use of veggie burgers. Simply thaw them long enough so that you can chop them and they work like a charm, adding great taste and texture, enhanced by the ground walnuts. If you prefer, chopped seitan or tempeh may be used instead of the veggie burgers, just be sure to sauté them first in a little olive oil. Use the extra-rich Mashed Potatoes and Company on page 000, or your favorite mashed potato recipe.
- cornstarch dissolved in 1 tablespoon cold water
- Salt and freshly ground black pepper
- minced fresh marjoram or 1/2 teaspoon dried
- minced fresh thyme or 1/2 teaspoon dried
- Basic Vegetable Stock
- tamari soy sauce
- tomato paste
- olive oil
- ground walnuts
- mashed potatoes
- sweet paprika
Serve with Garlic Shrimp.
- plain whole-mill yogurt
- Coarse salt and freshly ground pepper
- spaghetti